Wild Caught Large 10/20 Atlantic Sea Scallops – 1 pack of 5 to 10 Scallops

Wild sea scallops are found in the coldest deepest waters of the ocean and, since they are considered a sustainable seafood item by the Canadian Department of Fisheries and Oceans, are a delicious seafood item you can feel good enjoying!

Our scallops are wild caught and frozen on site to preserve natural flavour and nutrients.  Firm fleshed, they are surprisingly easy to prepare and very flexible – from pasta to appetizers.  Seared, grilled, sautéed or baked, scallops offer a nutritious, low calorie protein source for your meals.

 

Cooking Tip – Always rinse and pat scallops dry (you can also dredge lightly in flour) before pan frying or sautéing, this will increase the “browning” of the scallop and add visual appeal and flavour to your meals.

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Ingredients

  • 1 pound ButcherBox.ca large scallops (2 – 3 packs)
  • Kosher salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 1/2 cup chopped shallots (2 large)
  • 1 garlic clove, minced
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 1/3 cup dry white wine
  • 1 lemon, cut in 1/2

Directions

  1. Rinse and dry your scallops with a paper towel, then cut each one in half horizontally.  Season with salt and pepper on both sides, toss with flour, and shake off the excess.
  2. In a large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in a single layer.  Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total.
  3. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

 

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